Tag Archives: xyloburst

Xylitol Powdered Sugar

Although I’ve substituted cane sugar out of my diet as much as possible in my baking, I still have been using traditional powdered sugar (until today). I love coconut cream whipped with powdered sugar. I’ve given up dairy, but I won’t give up whipped cream!

I used my Vitamix to make xyilitol Powdered Sugar, and it worked! I’m going to use it to make Chocolate Wafer Cookies & Ice Box Cake and Banana Chocolate Boston Cream Cake (Vegan and Gluten Free) too.

What is xylitol? It’s sugar derived from a birch tree. I’ve talked about its benefits in this post about Vegan Broccoli Carrot Slaw With Cranberry Dressing. It’s ideal for low carb & sugar controlled diets. I bought the XyloBurst Brand at swansonvitamins.com.



  • 1½ cups xylitol (you can also use coconut sugar too!)
  • 1 Tbsp Arrowroot (to make it more like processed cane sugar).

FYI – Xylitol is very sweet, you don’t have to use as much as regular powdered sugar to get the sweetness you desire; you will need to play around with it while baking.


  • Put the xylitol and arrowroot in the Vitamix, and blend for 30 seconds, until it’s blended to an even consistency.
  • Store in a plastic bag or glass container.new xylitol cover.jpgIMG_1455.JPG




Source: Google is a powerful thing – I followed this recipe from the Whole New Mom, and didn’t re-invent the wheel.

Broccoli Carrot Slaw With Cranberry Dressing (Vegan & Gluten-Free)

Ever wonder what to do with the extra cranberries in your fridge from Thanksgiving? Here’s your answer! I’m a Trader Joe’s fan, because I feel like they make it easy for me to throw together something that is quick and healthy to eat. I was inspired by the recipe on the back of the bag, but I modified it to make it my own and tried to use some of the fresh cranberries from my fridge! I’m always searching for ways that I can veggies a full meal. This slaw is so filling that I can eat it a huge bowl of it for lunch, and it’s healthy and delicious. Plus, it’s a hit with my daughter that loves the color pink, and it adds a nice punch of color to the table.

Vegan Broccoli Carrot Slaw

  • 1 bag Organic Broccoli Slaw from Trader Joe’s
  • 2 small apples
  • ½ cup nuts optional – (I did Candied Walnuts from Trader Joe’s)

Cranberry Dressing

  • ¾ cup vegan mayo (I used Trader Joe’s)
  • 1 ½ teaspoon apple cider vinegar (I used Bragg Organic)
  • 1 ½ tablespoon Xylitol (I use the XyloBurst brand. You can sweeten to your preference with the sweetener of your choice. Stevia is another good option, or just regular sugar works.)
  • ½ cup fresh cranberries
  • Salt and pepper to taste

Let’s talk about Xylitol. I try to avoid sugar when I can. Although, sometimes I make a quick gluten free box cake, brownies, or cookies when I’m stressed for time. However, when I cook from scratch, I skip the sugar if possible. Why did I use Xylitol?

  1. It is a natural sweetener derived from the birch trees (check the label to make sure that it’s not from corn).
  2. It has 40% fewer calories and 75% fewer carbs than sugar
  3. It is just as sweet as sugar
  4. It’s what they put in natural chewing gum, because it can help keep a neutral pH level in the mouth and it prevents bacteria from sticking to the teeth.
  5. It’s better for your teeth and health, and tastes great!


  1. Prepare your vegan cranberry dressing. Put cranberries, vegan mayo, apple cider vinegar and xylitol in your Vitamix or blender / food processor.
  2. Puree until blended and smooth. If you do not have fresh cranberries, don’t worry, just skip them and include ½ cup dried cranberries in with your slaw. Pour ingredients in a medium mixing bowl.
  3. Cut your apples into small chunks
  4. Combine broccoli slaw and cranberry dressing and combine until evenly distributed.
  5. Mix in apples and nuts (if desired). If you are using dried cranberries, mix them in now. Stir until evenly coated in dressing.
  6. Salt and pepper to taste
  7. Serve and eat!

What do you like to do with your thanksgiving leftovers?